When Sandy, Zibilee, Heather, and I were at the 12th Annual SIBA (Southern Independent Book Association) Convention this past September, we were all drooling over the cookbook we received at a breakfast talk even as we were simultaneously drooling over the breakfast. (If I were in prison and had to select a last meal, it would probably be a Southern breakfast.) The cookbook, Field to Feast, by Pam Brandon, Katie Farmand, & Heather McPherson, celebrates Florida farmers, chefs and artisans. (Pam Brandon and Katie Farmand are a mother and daughter team who are two of the three women who launched Edible Orlando magazine, and Heather McPherson is food editor of Orlando Sentinel. You can check out the online version of the magazine, which features some great recipes, here.)
We couldn’t resist paging through and insisting everyone else look at the recipes and accompanying pictures that caused our eyes to pop out. After a while, we all agreed that this is a book we must share with the world! To that end, we came up with the idea of a “moveable blog feast” for which we would each prepare a dish.
We came up with the following choices, shown with direct links because the other feast participants have already posted:
Sandy (You’ve Gotta Read This) picked a drink and an appetizer:
Heather (Book Addict) picked a main course:
Heather (Zibilee) picked two side dishes:
I picked dessert, of course!
Because my husband is a big fan of bread pudding I chose that recipe for my dessert. (Since we fight over absolutely everything, we even disagree on whether one says BREAD-pudding or bread-PUDDING. Feel free to cast a vote, especially if you agree with me although all I will tell you about which way I prefer is that it is the BETTER way.)
Here is what I made:
Bread Pudding with Island Rum Sauce
Serves 6 to 8
1 pound day-old French bread
4 cups whole milk
1 cup sugar
2 Tablespoons vanilla
1 teaspoon ground cinnamon
Pinch ground nutmeg
4 ripe bananas, mashed
2 Tablespoons water
8 Tablespoons butter
1 ½ cups sugar
¼ cup dark rum
Make the Bread Pudding
1. Preheat oven to 350 degrees
2. Tear bread into bite-sized pieces and place in a large bowl.
3. Whisk together milk, eggs, sugar, vanilla, cinnamon, and nutmeg in another large bowl.
4. Add mashed bananas to milk mixture and stir; pour over bread and let sit 20 minutes.
5. Pour into greased 9×13 inch baking dish and bake for 1 hour, or until golden.
Make the Sauce
1. Heat water in a small saucepan. Add butter and sugar and stir over low heat until sugar dissolves. Whisk in rum.
2. Just before serving bread pudding, drizzle sauce over top.
How it came out: I omitted the nutmeg (I don’t like it, and in any event, I didn’t have any) and maybe drank a fair amount of the rum sauce instead of applying it to the top of the pudding. Nevertheless, it was still fantastic, and very easy!
Evaluation of Field to Feast: In addition to many delicious and for the most part easy recipes, this cookbook also includes menu suggestions, a very good index, a guide to some of Florida’s unusual ingredients (like hua moa and longan) and interesting explanations about each place from which the recipes were taken. The pictures are gorgeous, although personally I wouldn’t have included so many of very cute baby animals next to recipes using their parts!
Published by University Press of Florida, 2012
This post will be linked to this Saturday’s Weekend Cooking, hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. where bloggers share food-related posts. Stop by her blog and see what’s cooking this week!